Persian Eggplant Soup - Ash-e Bademjan
User Reviews
4.8
90 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
241 kcal
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Course
Main Course, Appetizer
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Cuisine
Persian
Persian Eggplant Soup - Ash-e Bademjan
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Persian eggplant soup is a delicious Persian recipe that's very simple to make. This easy Persian soup is vegetarian and gluten free.
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Ingredients
- 4 Chinese eggplants Peeled and cut into 1" chunks
- 2 tbsp olive oil or vegetable oil
- 1 large white onion Diced
- 4 garlic cloves Minced
- 1 tsp Turmeric
- 1 can chickpeas Drained
- 3/4 cup green lentils
- 4-6 cups water
- 1/2 cup Kashk - Yogurt Whey
Topping:
- 3 tbsp olive oil Divided
- 1 onion Thinly Sliced
- 2 tbsp dried mint
- 1/2 tsp Turmeric
- 1/2 cup Kashk- Yogurt Whey
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Instructions
- Sprinkle salt over the eggplant chunks and place them in a colander. Place the colander on a large bowl and let the eggplants sit for 20 minutes until they start releasing water. Place the eggplants on a kitchen towel and dry them with another kitchen towel. Set aside.
- Place a heavy bottom pot over medium heat. Pour vegetable or olive oil into the pot and heat.
- Saute onion until golden. Add in garlic and saute for a minute.
- Add in the eggplants and turmeric. Saute for 5 minutes.
- Add in the lentils and stir.
- Add in water and turn the heat to high. Bring the Soup to boil.
- Turn the heat to medium low. Add in chickpeas and cook until the eggplants and lentils are fully cooked.
- Stir in Kashk (Yogurt Whey). Cook for 10 more minutes.
Topping:
- Heat 2 tbsp oil in a pan, saute onion on medium low until soft and golden brown. Transfer them to a plate. Set aside.
- Heat the remaining oil in the same pan. Once hot, add in dried mint and turmeric. Stir and cook for two minutes. Turn the heat off.
- Pour the eggplant soup into bowls. Top with more Kashk (Yogurt Whey), sauteed dried mint and caramelized onion.
- Serve Warm.
Notes
- You can add a bag (1 lb) of chopped spinach to this recipe. It's optional, but makes it more delicious.
- If using dry chickpeas, you need to soak them overnight and cook them in a separate pot for about 30 minutes. Then you can add the fully cooked chickpeas to the soup.
- You can find Kashk (Yogurt Whey) and dried mint in Persian, Turkish or Middle Eastern Shops.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
17mg
(1%)
Potassium
640mg
(18%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
100IU
(2%)
Vitamin C
8mg
(9%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 17mg | 1% |
| Potassium | 640mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
90 reviews
Excellent
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